RestaurantsNPR Digital Services RSS Generator 0.94NPR Digital Services RSS Generator 0.94RestaurantsFri, 09 Sep 2016 00:08:45 +0000Restaurantshttp://wunc.org
Laura Lee Chef Vivian Howard stars in the fourth season of her PBS show, "A Chef’s Life," which debuts later this month. The premiere precedes the release of a Howard’s first cookbook, "Deep Run Roots: Stories and Recipes From My Corner of the South." A Chef’s Life offers a unique view on the life and work of a female chef and entrepreneur in eastern North Carolina while tracing some of the state's dying foodways. Host Frank Stasio talks with Howard and show producer and director Cynthia Hill about the new season. The Fourth Helping Of A Chef's Life: Season Four Debutshttp://wunc.org/post/fourth-helping-chefs-life-season-four-debuts
85274 as http://wunc.orgThu, 01 Sep 2016 16:19:38 +0000The Fourth Helping Of A Chef's Life: Season Four DebutsEric HodgeRaleigh might soon see more food trucks on the streets. The city council will hear about a pilot program tonight that would allow the trucks to set-up along some curb sides in the city. Right now they're limited to private property and special events. Mary-Ann Baldwin chairs the council's Law and Public Safety Committee which drafted the program. "Food trucks really do create community and in areas where there are no restaurants, it serves as a gathering spot for people and a place for folks to, you know, get to know each other," Baldwin says. She says after tonight's vote, she's hoping to schedule a public hearing for December 1."After that public hearing, I'm hopeful that the council will approve this or if there's any changes that we make, you know, make the changes, approve it so we can start working on this for January 1."Restaurant owners opposed to food truck expansion say they increase competition and contribute to litter on city streets. Baldwin says the trucks will still bePilot Program Could Mean More Food Trucks On Raleigh Streetshttp://wunc.org/post/pilot-program-could-mean-more-food-trucks-raleigh-streets
67456 as http://wunc.orgTue, 17 Nov 2015 13:15:43 +0000Pilot Program Could Mean More Food Trucks On Raleigh StreetsPhoebe Judge The Federal government mandates that all states must pay their employees at least $7.25 per hour. Many states exceed the mandated rate and increase their minimum wages, but North Carolina has set its minimum wage right at the federally mandated minimum of $7.25 per hour. However, an even lower minimum wage applies to what are called "tipped workers." If you receive tips while you are working, your employer can legally pay you as little as $2.13 per hour, on the logic that the difference will be made up in tips. Several local restaurants have decided that $2.13 an hour, plus tips, is not enough. Rob Gillespise and his wife Lindsay Moriarty own Monuts, a bakery and cafe in Durham. Gillespie says Monuts employees earn $12.33 per hour, which is what the Durham Living Wage Project describes as a "livable wage." Gillespie says he and his wife were determined to pay their employees a living wage from the very beginning, "we weren't going to do it if we weren't doing it right." "We took aCan Restaurants Afford A Living Wage?http://wunc.org/post/can-restaurants-afford-living-wage
52820 as http://wunc.orgFri, 03 Apr 2015 19:17:00 +0000Can Restaurants Afford A Living Wage?Laura CandlerIn early April, Mandolin bar manager John Anton hopped on a plane to Lima to meet up with seven other bartenders from across the country. Each had won a national cocktail contest sponsored by Campo de Encanto, the makers of an ancient Peruvian liquor called pisco. The prize was a trip to Peru to learn how the spirit is distilled. When the group stepped off the plane, they were immediately greeted by the owner of the company and a bottle of pisco. It was 4:30 a.m. Pisco is an old drink, made in Peru since the 1600’s. It’s distilled from grapes instead of grains, and it’s traditionally aged in clay containers that impart no color. The result is a smooth, clear spirit that some liken to grappa. Similar to wine, Anton claims “you can really taste where it came from,” due to the quality that the grapes impart.SLIDESHOW: Raleigh Bartender Learns Ancient Art Of Distilling Piscohttp://wunc.org/post/slideshow-raleigh-bartender-learns-ancient-art-distilling-pisco
18301 as http://wunc.orgWed, 03 Jul 2013 17:38:03 +0000SLIDESHOW: Raleigh Bartender Learns Ancient Art Of Distilling PiscoLaura CandlerThe James Beard Foundation announced the recipients of the 2013 Restaurant and Chef Awards on Monday night. Raleigh’s Ashley Christensen of Poole’s Diner was in the running for Best Chef in the Southeast, but the final award for that category went to Joseph Lenn of The Barn at Blackberry Farm in Walland, Tennessee. Christensen was North Carolina’s only James Beard Award Nominee (finalist) this year, out of 13 semi-finalists in the state. Hear her interview with WUNC's State of Things.2013 James Beard Awards Announced, No NC Winnershttp://wunc.org/post/2013-james-beard-awards-announced-no-nc-winners
14989 as http://wunc.orgWed, 08 May 2013 14:03:57 +00002013 James Beard Awards Announced, No NC WinnerseditorThere are days for cake, and days for ice cream and cookies. But every now and then, you crave a different kind of finish to a satisfying meal. Enter Atlantic Beach Pie, a salty and citrusy staple of the North Carolina coast.Katie Workman is the author of The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. She says the Atlantic Beach Pie from Crook's Corner restaurant in Chapel Hill, N.C., is the best pie she's ever had. She shared a recipe for the dish for All Things Considered's Found Recipe series.Workman describes Crook's Corner as a "shrimp and grits, fried oysters and hush puppies kind of Southern food restaurant." She fondly remembers enjoying a particularly large spread on one visit."We were having this amazing dinner, eating more than I think I've ever eaten in my entire life," she says. "I had no intention of eating dessert, and then he sent out this pie."Atlantic Beach Pie has a filling similar to those in key lime and lemon meringue pies, but Workman saysA North Carolina Pie That Elicits An 'Oh My God' Responsehttp://wunc.org/post/north-carolina-pie-elicits-oh-my-god-response
13530 as http://wunc.orgThu, 11 Apr 2013 18:59:00 +0000A North Carolina Pie That Elicits An 'Oh My God' ResponseLeoneda Inge It’s a booming year for the Durham food scene. In February, four of its restaurants became James Beard semi-finalists, and today Southern Living magazine declared Durham the “Tastiest Town in the South.” To Phoebe Lawless of Scratch bakery, the news comes as no surprise. On Tuesday, she was sitting outside her café in downtown Durham, where a farmer was dropping off two big bags of fresh arugula. “The evolution over the past two years since we’ve been here is amazing. And I love the attention that the food scene is getting,” she said. Lawless started her business in 2008, baking her pies in her home kitchen and selling them at the Durham Farmer’s Market. But people were hungry for more. In 2010, she opened a bricks and mortar location downtown. Now, business is booming. Southern Living’s “Tastiest Town in the South” award was announced Tuesday. Jennifer Cole, the Travel and Features Editor at the magazine, came from Birmingham to deliver the news. “Man, the restaurants, the foodWhat Being The 'Tastiest Town In The South' Means For Durhamhttp://wunc.org/post/what-being-tastiest-town-south-means-durham
13392 as http://wunc.orgTue, 09 Apr 2013 22:00:44 +0000What Being The 'Tastiest Town In The South' Means For DurhamLaura CandlerIf you’ve never heard of pisco, then you're not alone. But Mandolin bar manager John Anton hopes to change that. He wants to introduce pisco – a Peruvian grape brandy – to people in the Raleigh area willing to give it a go, and he believes that a trip to Peru to witness the makers of the spirit can help him do it. Anton will head to the Peruvian town of Ica next month, courtesy of pisco-maker Campo de Encanto, to watch a 90-year-old master pisco distiller in action. Raleigh Bartender Wins National Pisco Cocktail Contesthttp://wunc.org/post/raleigh-bartender-wins-national-pisco-cocktail-contest
12810 as http://wunc.orgSat, 30 Mar 2013 09:00:00 +0000Raleigh Bartender Wins National Pisco Cocktail ContestCatherine BrandPatients at UNC Hospitals will soon be able to dine bedside on four-diamond fare from Il Palio at the Siena Hotel. UNC's Nutrition and Food Services Director Angelo Mojica is teaming up with Adam Rose, executive chef at Il Palio, to feature some of the restaurant's gourmet cuisine. UNC's Mojica says this kind of thing has never been done before in health care. He's in the process of reaching out to other high-end eateries in the Triangle and says it's a win-win for participating restaurants and UNC Hospitals. "On our side, we get to show patients how much we care about them and it even elevates the quality of what we're already serving already. We think it's really high, but to see the Umstead Hotel, Il Palio, and Angus Barn on the menu if we ever partner with all of them - that means a lot to people and it means a lot to us."Mojica says patients with insurance don't have to pay extra for the upscale meals. They're billed like any other food order. The launch of the new menu will beUNC Hospital Stay Could Be Four-Diamond Experiencehttp://wunc.org/post/unc-hospital-stay-could-be-four-diamond-experience
12631 as http://wunc.orgTue, 26 Mar 2013 11:04:22 +0000UNC Hospital Stay Could Be Four-Diamond ExperienceCatherine BrandPatients at UNC hospitals will soon be able to dine bedside on 4-diamond fare from Il Palio at the Siena Hotel. UNC's Nutrition and Food Services Director Angelo Mojica is teaming up with the executive chef from Il Palio - Adam Rose - to feature some of the restaurant's fine cuisine. UNC's Mojica says this kind of thing has never been done before in health care He's reaching out to other high-end eateries in the Triangle, too, and says it's a win-win. It's great PR for the restaurants. "But on our side, we get to show patients how much we care about them and it even elevates the quality of what we're already serving already," Mojica says. "We think it's really high, but to see the Umstead hotel, Il Palio, and Angus Barn on the menu if we ever partner with all of them, that means a lot to people and it means a lot to us."Mojica says the launch of the new menu will be March 26th. He hopes to feature food from Il Palio and other restaurants once a month - and eventually once a week.MojicaA Stay At UNC Hospitals Could Be Four-Diamond Experience http://wunc.org/post/stay-unc-hospitals-could-be-four-diamond-experience
11749 as http://wunc.orgFri, 08 Mar 2013 14:02:26 +0000A Stay At UNC Hospitals Could Be Four-Diamond Experience